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BBQ Dry Rub Calculator — Exact Amounts by Meat Weight

Get the perfect dry rub quantities for any amount of meat — no guessing, no wasted spice.

Amounts are based on the classic 8:3:1:1 BBQ rub ratio (sugar:salt:paprika:spice). Adjust to taste — this is a starting point, not a rigid formula.

Frequently Asked Questions

How much dry rub per pound of meat?
A general rule is 1 tablespoon of dry rub per pound of meat. For thicker cuts like brisket or pork shoulder, you can go up to 1.5 tbsp per pound to ensure full coverage on all sides.
What is the 8:3:1:1 rub ratio?
Made famous by chef Alton Brown, this ratio uses 8 parts brown sugar, 3 parts salt, 1 part chili powder, and 1 part other spices. It creates a balanced rub that caramelizes well and forms a great bark on smoked meats.
Should I apply rub right before cooking or ahead of time?
For the best results, apply your dry rub at least 1 hour before cooking, or up to 24 hours in advance. The salt in the rub draws moisture to the surface, then reabsorbs it — creating a flavorful crust called a bark when smoked.
Can I use dry rub on chicken?
Yes, but use less sugar for chicken (especially if grilling over direct heat) as it burns easily above 325°F. The simple salt & pepper or a lighter rub works best for high-heat chicken cooking.

Specific Guides

Jump to a guide tailored to your exact situation:

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